Chef De Partie - Pastry ( Bếp Trưởng Bánh Ngọt)

- Morning/First half day shift
- Checking the work done from the previous day
- Checking and refilling breakfast food
- Setting up pastry items for Gourmet Bar
- Filling store requisition for Pastry section
- Preparing dessert for a la card menu and buffet lunch
- Preparing the food for function such as coffee break & lunch
- Make sure all Pastry items consistency about quality & quantities every day.Responsibilities for order
- Market list and Store Request when Pastry Chef absent. Attend kitchen meeting when Pastry Chef absent
- Co-operate with Pastry Chef make new menu or special menu for Gust order. 2. Afternoon/second half day shift
- Preparing for daily buffet dinner
- Making the pastry items for Gourmet Bar for the next day.Planning work for staff for the next breakfast.
- Training new food items for staff
- Checking dinner set up and making menu for the next day
- Preparing the food for function such as coffee break & dinner.Preparing the dessert for Root Top Bar.
- Handover to following shift
- What has been done during dinner time
- Which food items have to prepared for special events or guests
- To check the food left over and must use it fist for minimize wastage
- Special set up for the next breakfast sometimes
- Always report to work well groomed and in neat, clean full attired uniform according to Hotel's dress code.
- It is important for each employee to report to work as scheduled so to promote good customer's service and teamwork.
- Execute all production work in a timely manner
- Submit daily food requirements in the absence of the Pastry Chef
- Must keep their individual production areas clean and sanitary as they go at all times
- Maintain hygiene standards within guidelines that all food items are properly covered at all items
- Ensure that all food in work station is covered and dated at all times
- May do month end inventory of individual areas with Pastry Chef and Chef de Parties Execute all banquet functions in a timely manner to ensure guest satisfaction
- Ensure that all kitchen equipment is cleaned and sanitized after every use
- Any other duties as assigned by the Pastry Chef
- Ensure that all cook and hold temperatures are maintained as per company guidelines.
* BENEFITS:
- Competitive salary
- Insurance as labor law (apply from starting date)
- 14 Annual Leaves
- Working hours: 8 hours/day, 2 days off per week
- Relocation, home leave ticket allowances
- Accommodation, uniform, transportation, meals
- Service Charge
- Others benefits.